STE610 Term 4: Sustainability Plan for Dhulikhel Resort in Nepal

This project presents a sustainable development plan for the Dhulikhel Resort in Nepal, aiming to enhance its environmental, economic, and social performance. The plan proposes three key initiatives: the use of edible cutlery to reduce plastic waste and costs, the implementation of a salt lamp approach to conserve electricity and foster local industry, and the provision of vocal training and education to improve community members' skills and employment prospects. The project analyzes the impact of each initiative through the triple bottom line framework, considering environmental benefits like reduced waste and energy consumption, economic advantages such as cost savings and employment opportunities, and social impacts including community upliftment and skill development. The conclusion emphasizes the importance of adopting sustainable measures for long-term organizational success and highlights the integrated benefits of the proposed initiatives. The resort is dedicated to providing comfort to customers along with a great view and is located in Nepal, where it is an excellent resource.

Sustainability
Name of the student

Introduction
 Sustainability is taken to be an integral part of any firm.
 The business needs to adopt major sustainable measures to ensure
long term success (Moon, 2007).
 The aim of the presentation is to develop a sustainable plan for the
Dhulikhel Resort
 Three initiatives will be suggested and their impact on the aspects
related to the Environment, economy and the society will be
analysed.

About the resort
 The Dhulikhel Resort is based in Nepal.
 The resort is one of the best resources as present in Nepal
 The resort provides the different customers with the ease of comfort
and a great view (Booking.com ,2018).
 The community based there is helpful and mostly engage in labour
work.
 Hence, it needs to take in considerable measures to ensure that it is
able to engage in consistent sustainability.

Sustainability initiative 1
 The first sustainability initiative which can be taken by the Dhulikhel
Resort is as follows:
 Use of the Edible cutlery
 The Plastic cutlery which is used often tends to have a negative impact on
the environment as it takes considerable time to decompose.
 Furthermore, it also adds up to the cost of the resort.

Measurement as per triple bottom
line
 Environmental: It will help in decomposing the waste faster.
 Economical: Will help the firm in reducing considerable costs
 Social: Will uplift the local industries.

Sustainability initiative 2
 The second sustainable initiative which can be taken by the resort:
 Implementation of Salt Lamp Approach
 By using this approach, the resort can generate light that
would last a whole night (Mitchell, 1996).
 This lamp is generally prepared by using Salt and water.

Measurement as per triple bottom
impact
 Environmental: It will help in saving electricity.
 Economical: Will help the firm in saving costs on the lighting
(Mymodernmet.com ,2018).
 Social: It will give rise to local industries and then the electricity can
be used in regions where it is needed the most.

Sustainability initiative 3
 The third sustainability initiative which has to be taken by the
organization is as follows:
 Providing vocal training and education to the different members of
the society (Clickenergy.com ,2018).
 They will be given education with respect to subjects like
Mathematics, English, Science and other interesting subjects.
 Vocal training of communication skills, personality development,
manufacturing and other training will be provided.

Measurement as per triple bottom
impact
 Environmental: It will help in ensuring that the different members of
the society are well trained.
 Economical: Will help the society by improving the employment rate.
 Social: It will provide a sense of livelihood to the different employees
at large.

Conclusion
 Therefore, from the given analysis it can be stated that:
 All organizations need to adopt considerable measures so as to
ensure that they can contribute to the environment.
 Initiatives like salt lamp, edible cutlery and vocal training have been
suggested.
 Their impact on the triple bottom line factors have also been
discussed.

References
 Booking.com (2018). Dhulikhel Lodge resort . [online]. Available at:
https://www.booking.com/hotel/np/dhulikhel-lodge-resort.en-gb.html (Retrieved
on: 23 Nov. 2018).
 Clickenergy.com (2018). Inventions changing the world. [online]. Available at:
https://www.clickenergy.com.au/news-blog/10-sustainable-inventionschanging-th
e-world
(Retrieved on: 23 Nov. 2018).
 Mitchell, G. (1996). Problems and fundamentals of sustainable development
indicators. Sustainable development, 4(1), 1-11.
 Moon, J. (2007). The contribution of corporate social responsibility to sustainable
development. Sustainable development, 15(5), 296-306.
 Mymodernmet.com (2018). Eco-friendly design architecture. . [online].
Available at:
https://mymodernmet.com/best-of-2015-eco-friendly-design-architecture/
(Retrieved on: 23 Nov. 2018).